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4
Jul, 2020
Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

How to cook 34 authentic global recipes without tedious planning.
Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

SpiceBreeze
Aloo Gobi Matar is a popular Indian curry with potato ("aloo"), cauliflower ("gobi"), and peas ("matar").  It's easy to make and quickly on your dinner table. We put our take on it with an ayurvedic spice blend that brings a touch of freshness to the dish, just right for the summertime. Alternatively, the spice blend makes an exotic rub for grilling.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 large potatoes cut into 1/2 inch dices
  • 1/2 head cauliflower cut into 1 inch florets
  • 1 cup frozen peas
  • 1 onion finely chopped
  • 2 large tomatoes finely chopped
  • 2 cloves garlic grated
  • 1/2 inch ginger grated
  • oil
  • salt

Culinary Spice Kit

  • Fennel cumin, turmeric, coriander, cardamom

Optional

  • 1/2 lb chicken cut into 1 inch pieces
  • 1/2 can garbanzo beans rinsed

Suggested Sides

  • cooked Basmati rice
  • Indian flatbread

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and cook until translucent.
  • Add garlic, ginger, Summer Aloo Gobi Matar spices, and tomatoes.
  • Cover and cook over low heat 5-10 minutes, stirring frequently.
  • Add the potatoes and cauliflower.
  • Optionally, add chicken or garbanzo beans.
  • Add 1 cup of water and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low and cook for 15 to 25 minutes until all ingredients are almost tender.
  • Check in between if it needs a bit more water.
  • Add peas. Cook for another 5 minutes.
  • Serve Summer Aloo Gobi Matar over rice and/ or with flatbread. Enjoy!

Alternative Grill Recipe

  • Rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
  • Grill until browned and cooked through.
  • Let rest for 5 minutes. Enjoy!

Notes

â–ª Substitute water with coconut milk, heavy cream, or
yogurt.
â–ª Alternative, rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Fry over high heat until brown and cooked through.

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1
Apr, 2020
Indian Masoor Dal

Indian Masoor Dal

How to cook 34 authentic global recipes without tedious planning.
Indian Masoor Dal

Indian Masoor Dal

SpiceBreeze
No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.
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Hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 cups red lentils well rinsed
  • 1 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 onion finely chopped
  • 2 cloves garlic grated
  • oil *
  • salt

Masoor Dal Culinary Spice Kit

  • Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

  • fresh cilantro or parsley chopped
  • coconut flakes
  • raisins
  • plain yogurt
  • fresh chili sliced

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium-low heat.
  • Add onion and fry until they turn translucent.
  • Add garlic and Masoor Dal spices.
  • Sauté 30 - 60 seconds, stirring constantly.
  • Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
  • Serve Masoor Dal in bowls.
  • Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
  • Enjoy!

Notes

* Preferably ghee or coconut oil if available.
  • Substitute coconut milk with heavy cream.
  • Add cooked chicken and 1 cup chicken broth.

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22
May, 2019
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

â–ª Substitute lentils with 2 cups quinoa.
â–ª Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
â–ª Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:

[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

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Amla Berry
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapati

SpiceBreeze
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Cuisine Indian
Servings 3

Ingredients
  

Shopping list

  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper

Optional

  • 1 cup flour wheat, rye, buckwheat, or mixed

Culinary Spice Kit

  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili

Instructions
 

Dal Salad

  • Cook lentils according to package instructions until firm.
  • Add onions (except green onions) and carrots for the last 5 minutes.
  • Add salt to taste. Drain and let cool at room temperature.
  • In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  • Add tomatoes, cucumber, and green onions. Mix well.
  • Add lentils with onions and carrots. Mix well.
  • Season with salt to taste.
  • Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  • Let rest for 1/2 to 1 hour.

Mint Raita

  • Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  • In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Chapatis (optional)

  • In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  • Cover and let rest for 30-60 minutes.
  • Knead the dough on a floured surface for 10-20 minutes.
  • Form small balls. Flatten them to patties.
  • Roll the patties out until the dough is very thin, turning each time you roll.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  • Next, press lightly all over to blow up the chapati.
    Chapati
  • Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.

Serve

  • Serve Dal Salad with Mint Raita and optionally chapatis.

Notes

Variations
  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.
29
Oct, 2018
Indian Saag Paneer

Indian Saag Paneer

Saag Paneer

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like. 

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations
  • Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
  • If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.
The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

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Indian Saag Paneer
Saag Paneer

Indian Saag Paneer

SpiceBreeze
This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish. 
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
  • 12 oz paneer or halloumi cut into 1/2 inch cubes
  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt & pepper

Saag Paneer Culinary Spice Kit

  • Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Optional

  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt

Suggested Sides

  • naan or other fresh flatbread
  • cooked Basmati rice
  • boiled potatoes

Instructions
 

Prepare

  • In a large POT, bring 4 quarts of water to boil.
  • Add leaves and cook for 3 minutes.
  • Drain and let cool.
  • In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
  • Optionally, add green chilies.

Cook

  • In a PAN, heat 2 tbsp butter over medium-low heat.
  • Fry onions with a dash of salt until they turn translucent.
  • Stir in Saag Paneer spices.
  • Optionally, add garlic to taste.
  • Add leaves puree and salt & pepper to taste.
  • If using tofu, chicken, or garbanzo beans, add them now.
  • Add some water if you like the dish more liquid. Mix well.
  • Cook 5 minutes over medium-low heat.
  • Add paneer cubes. Cook for 3 to 5 minutes.

Optional

  • Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

Serve

  • Serve with bread, rice, or over potatoes.
  • Enjoy!

Notes

* Alternatively, use 3 bunch of green leaves, chopped.
Tip
â–ª Fry paneer shortly before adding it to the dish.
Variations
▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.
â–ª Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.
 
19
Sep, 2018
Asian Buddha Bowl

Asian Buddha Bowl

Buddha Bowl

Buddha Bowl

The ‘Buddha Bowl’ is a contemporary trend of colorful vegetarian one-bowl meals. Crisp quinoa balls with nigella seeds are the stars of our vegetable bowl finished with an orange ginger dressing. 

Nigella and Quinoa for Your Health

Healthy nigella in protein-rich quinoa balls fit just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find the recipe for a version with meatballs at the end of this page.

Your Selection of Vegetables

What kind of vegetables are best for your Buddha Bowl? It really depends on which vegetables you have available and what you prefer. Get inspired by the following recommendations:

Classic: Lettuce leaves, sliced red radish, sliced cucumber, tomato slices, and bell pepper strips.

Healthy XXL: kale chopped, baby spinach, radicchio sliced, endives sliced, and edamame.

Latino vibe: black beans, fresh corn, cilantro, tomato cubes, cucumber cubes, grilled sweet potato cubes.

The Buddha Bowl Culinary Spice Kit includes the following spices:

Coarse brown mustard, nigella seeds

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nigella seeds
Nigella
Buddha Bowl

Asian Buddha Bowl

SpiceBreeze
This trending 'Buddha Bowl' is a colorful and contemporary vegetarian one-bowl meal. Healthy nigella in protein-rich quinoa balls fit in just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find a meatball version and more options on our website.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Cook

  • Cook quinoa according to package instructions.

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare balls

  • In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  • Add quinoa, salt & pepper to taste. Mix well.
  • Add 2 or more tbsp panko as needed to absorb most of the liquid.
  • Form little balls in the size of 1-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 4 tbsp oil over medium heat.
  • Fry quinoa balls on all sides until they turn brown and crisp.

Serve

  • Distribute salad in bowls.
  • Add quinoa balls and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Make meatballs from poultry, pork, or veal instead of quinoa balls.
  • For the coating, add 2 tbsp or more sesame seeds to the panko.
  • Substitute chives with parsley or cilantro.

Buddha Bowl with Meatballs

SpiceBreeze
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Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground turkey
  • 1/8 cup chives finely chopped
  • 1/2 cup panko or any fine breadcrumbs
  • 1/2 cup orange jam
  • 1 egg yolk
  • 1 small onion finely chopped
  • 2 cloves garlic grated or chopped
  • 1 inch ginger grated or chopped
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare

  • In a BOWL, combine egg yolk, onions, garlic, chives, tbsp panko, and Buddha Spices.
  • Add ground meat, salt & pepper to taste. Knead well.
  • Add more panko as needed to absorb most of the liquid.
  • Form little balls in the size of 0.5-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add balls and fry them on all sides until they turn brown and are cooked through.

Serve

  • Distribute salad in bowls.
  • Add meatballs and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Use a different ground meat: chicken, pork, or veal.
  • For the coating, substitute 2 tbsp white sesame seeds for the panko.
  • Substitute chives with parsley or cilantro.
23
Apr, 2018
Bengali Shukto

Bengali Shukto

How to cook 34 authentic global recipes without tedious planning.
Bengali Shukto

Bengali Shukto

SpiceBreeze
Shukto is a must on any festive Bengali dinner menu. It has a slight bitterness balanced with the sweetness of sugar. If you are not up for this, try a Panch Phoron recipe from our website. Panch Phoron is a Bengali five-spice blend. It's always used whole. The seeds are fried in oil until they pop and release their aromatic flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Bengali
Servings 3 servings

Ingredients
  

Protein - Optional

  • 1 lb chicken thighs or breast cut into 1-inch pieces

Fresh Produce

  • 1 large potato
  • 1 large turnip see notes
  • 1 medium zucchini or squash
  • 1 small eggplant
  • 1 cup green beans

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup milk
  • oil

Staples Group 2: Salty, Sour, Sweet

  • salt and pepper
  • sugar

Staples Group 3: Breading, Onion & Co

  • 1 inch ginger peeled and grated

Suggested Sides

  • cooked rice recommended: Basmati
  • flat bread naan or chapati

Culinary Spice Kit

  • 1 pouch Shukto [1] seeds Panch Phoron: Cumin, fennel, fenugreek, brown and yellow mustard, nigella seeds
  • 1 pouch Shukto [2] spice blend Yellow and brown mustard, ajowan, bay leaves

Instructions
 

Rice

  • If using rice, cook rice according to package instructions.

Prepare

  • Cut all vegetables into bite-size pieces.

Fry

  • In a large PAN, heat 6 tbsp oil.
  • Add Shukto [1] spices and ginger. Stir-fry 30 seconds until seeds start to pop.
  • Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
  • Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
  • Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.

Cook

  • In a small CUP, dissolve Shukto [2] spices in 2 tbsp of water.
  • Add this spice paste and 1 cup of milk to the PAN. Cover. Bring to a boil. Turn heat to medium-low.
  • Cook for 5-10 minutes until vegetables and optional chicken are cooked.
  • Add 1-3 tsp sugar to taste.
  • Serve with rice or bread. Enjoy!

Notes

Variation:

Substitute turnip with daikon or 1 bunch radish.
Substitute one of the vegetables with 1 plantain or 1 sweet potato.
 

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